Moist turkey, combined with vegetables and topped off with creamy mashed potatoes. Thanksgiving leftovers reinvented into a flavorful shepherd’s pie.
15 mins 30 mins 45 mins
Ingredients
2 Tb unsalted butter
3/4 C onion
1/3 C celery
1/3 C carrots
1 clove garlic
2 1/2 C leftover turkey meat
1/4 C peas or green beans
1/4 C corn
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried thyme
1/2 tsp dried basil
1 C gravy
2 C mashed potatoes*
4 oz cheddar cheese
- Preheat oven to 350°F.
- In a large skillet over medium heat, melt butter. Add onion, celery and carrots, cooking until onions are
translucent. Add minced garlic, cooking for an additional minute. Add turkey, corn and peas (or green
beans), along with seasonings and gravy, cooking until heated through. Transfer to a 1 quart baking dish,
pressing into an even layer. - Heat mashed potatoes until luke warm and easy to stir. Add half of the shredded cheese to the potatoes,
stir to combine. Spread mashed potatoes over the turkey filling. Sprinkle with remaining cheese. - Bake for 30 minutes. If desired, broil or use a kitchen torch to char cheese slightly.
- Serve warm.
Notes
Recipe serves roughly 4-6.
*Roughly 3/4lb potatoes should be used for mashed potatoes, if no leftovers are available. Cook, mash and
season as desired, then continue with recipe.